Deep-fried twisted dough sticks or Youtiao in Chinese were made from aluminum-free
premix flour for deep-fried twisted dough sticks incorporated with different amounts (0%, 3 …

Steamed breads in this study were made by specialized steamed bread powder and green
wheat flour. The fermentation and rheological characteristics of doughs prepared by different …

In order to determine the yeast quality for making frozen dough and steamed bread better
and more stable, we studied the changes of characteristics of fermentation and rheology of …

Scalding process could change properties of dough. Co‐culture of yeasts could improve the
quality of product. In this study, characteristics of scalded dough with co‐cultures of …

Yeast activity is crucial for the quality of frozen dough. In order to improve the yeast activity in
frozen dough, frozen dough was prepared using low strength wheat flour added with …

In this study, recombinant dough and simulated dough medium were used to study the effect
of different glucose levels on quality of dough. With the increase of glucose levels (3, 6, 9, 12 …

Frozen dough made by sponge and dough method using sweet dough formula was quickly
frozen at $-40^{\circ} C $ and stored for 8 weeks at $-20^{\circ} C $. Effects of vital wheat …

The use of scalded dough fermentation has become increasingly popular because of its
positive effects on product texture, safe quality and flavor. In this study, the characteristics of …

The use of non-Saccharomyces yeasts in dough fermentation has become increasingly
popular because of their effects on product composition, texture and flavour. These yeasts …

Given the beneficial role of biological acidification in improving the quality of cereal-based
products, this study evaluated the applicability of Jiaozi as a starter for whole wheat dough …